Friday, April 26, 2013

Foodie Friday - Scrambled Tamagoyaki!

Proud to say that I have survived making Bento Breakfast for Dumpling for more than 3 months! Here's a "deconstructed" recipe to share. :)

Dumpling loves eggs - anything from Chawanmushi to Omelettes to softboil eggs. I have always liked the taste of Japanese Omelette - Tamagoyaki but being a working mum, I need to finish her entire meal in 10 mins. So, I decided to create a deconstructed version - Scrambled Tamagoyaki. Tastes the same, bite size and dare I say, it is more moist too since I do not need it to be perfectly taut to create the layered effect in the original version.

:: Recipe
1) 2 small eggs / 1 Large egg
2) 2 - 3 tablespoons of Chicken Stock
3) 1/2 a teaspoon of sugar
4) 1 tablespoon of mirin
* Optional: diluted light soya sauce (1:1 mix and I recommend only a teaspoon at most. I do not use this as the eggs end up looking darker and the stock which I use has salt in it)

Mix the above well and then fry over low heat and scramble!

For the Bento box below, I added a slice of ham (folded length wise where I cut at the fold with about 1cm of allowance to spare. I then twist it to create the 'ham flower' below)

(All silicone folders and the baran are from Daiso)


  1. I have yet to venture into Bento :( too much work for me and to rush stuffs in the morning, I think I'll go crazy.

    However, good job on your part! Ensuring Dumpling have a healthy snack/meals =)

    1. Actually it all depends if you have the tools. Once you have them, everything is loads easier and much quicker! I seriously limit my breakfast prep time to max of 15mins. Anything too complicated or takes too long, I cannot rush out in time! :p


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